Swede Dish Cardamom–Citrus Lingonberry Turkey

Prep Time 30 mins

Cook Time 4 hrs

Rest Time 30 mins

Total Time 5 hrs

Cuisine: American, Swedish

Courses: Dinner

Difficulty: Intermediate

Best Season: Fall

Dietary: Lingonberries, Turkey

Description

This modern Swedish-American holiday turkey is dry-brined overnight for crisp, golden skin and incredibly juicy meat. A fragrant butter rub of fresh dill, thyme, orange and lemon zest, and a touch of cardamom gives the bird its unmistakable Swede Dish flavor — cozy, bright, and deeply aromatic.

Stuffed simply with orange, onions, garlic, and herbs, the turkey roasts over a bed of root vegetables and finishes with a glossy lingonberry–white wine pan sauce that brings the perfect balance of savory and tart Scandinavian brightness.

A beautiful, modern twist on a Thanksgiving classic — festive, elegant, and unmistakably Swede Dish.

Ingredients

Dry Brine (Night Before)

1 whole turkey (12–16 lbs)
1 tsp 1.5–2 salt per 5 lbs turkey
½ tsp white pepper
⅛–¼ tsp ground cardamom

Herb Butter Rub

1 cup unsalted butter, softened
1 of Zest orange
1 of Zest lemon
2-3 Tbsp fresh dill, finely chopped
1 Tbsp fresh thyme leaves
1 Tbsp fresh parsley, chopped
½ tsp crushed bay leaf
½ tsp ground cardamom
1 tsp white pepper
1½ tsp salt

Aromatic Cavity Stuffing

1 whole orange, quartered
1 onion quartered
4-5 cloves garlic, smashed
Handful fresh thyme
Handful fresh dill
1 bay 1–2 leaves (optional)

For the Roasting Pan

2 onions quartered
2 carrots chopped
2 celery stalks, chopped

Lingonberry Pan Sauce

Pan drippings (strained)
1 cup white wine (or chicken broth)
2-3 Tbsp lingonberry jam
1 Tbsp grainy mustard
Salt + pepper
2 2–3 Optional: Tbsp cream
1 Optional: Tbsp butter (to finish)

Instructions

1. Dry Brine (Night Before)

1
Pat turkey dry.
2
Sprinkle salt, white pepper, and cardamom evenly over the turkey (under the skin if possible).
3
Place the turkey uncovered in the refrigerator overnight to dry-brine and crisp the skin.

2. Apply the Herb Butter

4
Mix all herb butter ingredients.
5
Rub under the skin of the breasts and thighs.
6
Rub remaining butter over the outside of the bird.

3. Stuff the Turkey

7
Fill the cavity with:
8
Orange
9
Onion
10
Garlic
11
Fresh thyme + dill
12
Optional bay leaves

4. Prepare Roasting Pan

13
Scatter chopped onions, celery, and carrots in the bottom.
14
Place turkey breast-side up on a rack (or on the vegetables).

5. Roast

15
325°F
16
13–15 minutes per pound
17
Roast until thigh reaches 165°F.
18
Baste every 45 minutes.
19
Tent with foil if browning too quickly.

6. Make Lingonberry Pan Sauce

20
Add drippings + white wine to a saucepan.
21
Simmer and reduce by half.
22
Whisk in lingonberry jam + mustard.
23
Add salt + pepper to taste.
24
Optional: swirl in cream or butter for richness.

Note

Swede Dish Finishing Touches

Garnish platter with fresh dill, thyme, and orange slices.
Serve with lingonberry pan sauce on the side.
Add a touch of orange zest over carved turkey for brightness.

Notes

Dry brined for maximum juiciness + crisp skin.
Cardamom + citrus make this distinctly Nordic.
Bay leaf + dill + white pepper add a clean, herbal Scandinavian profile.
Pairs beautifully with:
- Brown Butter Dill Carrots
- Cloudberry & Apple Stuffing
- Lingonberry Mashed Potatoes
- Crispy Shallot Brussels

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